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Combine all of the seasoning in a small bowl. Lay the chicken thighs out on a cutting board and season chicken on both sides evenly with the seasoning mixture.
Turn the Instant Pot on HI Sauté. When the display reads "hot" add 1 tablespoon of the oil. Brown the chicken thighs on both sides in batches adding additional oil as needed. This will only take 3-4 minutes per side to reach golden brown.
Remove the chicken from the pot and add the water or broth. Scrape the bottom of the pot with a wooden spoon to remove any burned bits. Cancel sauté function.
Add the trivet (or steamer basket will work) to the pot, then stack the chicken on top. Seal the Instant pot lid and pressure cook on high for 10 minutes.
When the Instant Pot is finished cooking, do a 10 minute natural pressure release, then release the rest of the pressure with a quick release. Check the chicken for doneness by inserting an meat thermometer probe into the chicken thigh and make sure the internal temperature is at least 165F.
Remove the chicken from the pot and serve. You can use the cooking liquid to make a delicious gravy with a cornstarch slurry, if desired.